The effect of asparaginase on acrylamide formation in French fries.

Acrylamide formation in French fries was investigated in relation to blanching and asparaginase soaking treatments before final frying. Par-fried potatoes of Bintje variety were prepared by cutting strips (0.8×0.

Plant stress physiology: opportunities and challenges for the food industry.

We review and analyze the possible advantages and disadvantages of plant-stress-related metabolic and structural changes on applications in the fruit and vegetable processing industry. Knowledge of the cellular and tissue transformations that result from environmental conditions or industrial manipulation is a powerful means for food engineers to gain a better understanding of biological systems in order to avoid potential side effects. Our aim is to provide an overview of the understanding and implementation of physiological and biochemical principles in the industrial processing of fruits and vegetables.

Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars.

Fresh elder flowers (Sambucus nigra L.) were extracted with an aqueous solution containing sucrose, peeled lemon slices, tartaric acid, and sodium benzoate to make elder flower syrup. Aroma compounds emitted from the elder flower syrup were collected by the dynamic headspace technique and analyzed by GC-FID and GC-MS.

Interaction of vitamin C and flavonoids in elderberry (Sambucus nigra L.) during juice processing.

A field experiment and two oxidation experiments in the laboratory were carried out. The content of the major anthocyanins, cyanidin-3-glucoside (Cy-3-G) and cyanidin-3-sambubioside (Cy-3-Sa), in the fresh fruits from the 13 cultivars were from 361 to 1266 and from 269 to 656 mg/100 g, respectively. The two minor anthocyanins, cyanidin-3-sambubioside-5-glucoside (Cy-3-Sa-5-G) and cyanidin-3.

Blanching of green bean (Phaseolus vulgaris).

Experiments with one and two steps blanching of green beans have been carried out. Inactivation of the peroxydase requires more heating than inactivation of the enzymes which gives rise to off flavour from aldehydes. When blanching for about one minute to inactivate lipoxygenase, aldehyde formation of flavour ceases.

Influence of growth conditions on the value of crisphead lettuce. 3. Protein quality and energy density as determined in balance experiments with rats.

Crisphead lettuce was cultivated under different growth conditions. Sixteen batches differed in time of planting (early and late), total nitrogen supply (200 kg N/ha, 150 kg N/ha, 100 kg N/ha, 50 kg N/ha) and time of harvest (early and late). Based on chemical analysis and balance studies on rats the nutritive value of each 16 batches was determined.